Eggplant and Suluguni Casserole
Appetizers • European
Description
Eggplant and Suluguni Casserole
Ingredients
- Olive Oil 4 teaspoons
- Eggplants 4 pieces
- Tomatoes 3 pieces
- Salt to taste
- Pesto 3 teaspoons
- Suluguni Cheese 5 oz
- Ground Black Pepper to taste
- Thyme to taste
Step-by-Step Guide
Step 1
Slice the eggplants lengthwise into thin slices (no thicker than 3 mm) and sprinkle with salt. Cut the tomatoes into thin slices.
Step 2
In a skillet, heat almost all the olive oil (leaving a little for greasing the dish) and fry the eggplant slices on both sides until lightly browned.
Step 3
Preheat the oven to 445°F. In a round or square dish greased with oil, layer the eggplant slices, then a layer of tomatoes, spread a thin layer of pesto, and add a layer of grated suluguni. Repeat the eggplant-tomato-pesto layers once more, ensuring the top layer of cheese is thicker than the previous one. Season with pepper and place in the oven for 20-30 minutes.
Step 4
Sprinkle with fresh thyme. Serve the dish hot.
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